30-Minute Buffalo Chicken French Breads.

These might only be serious because they are the first non-taco item I’ve eaten in, like… a week. Someone’s been on quite the taco binge lately.

It’s been necessary and the only way I know how to cope.

But this is one of those meals that I’ve made a million times. Granted it usually happens in less than stellar lighting and I don’t always make it look pretty because I tend to be, you know, starving, but this time… I had to share. It fits my whole I-can’t-think-of-any-new-cookie-recipes-so-I’m-just-going-to-flood-your-face-with-easy-dinner-ideas theme and well, I’m not one to pass up an opportunity.

I do have to say though, after being a huge proponent of the homemade french bread pizza and on so many occasions making this buffalo chicken version, I like to think that I’ve found the perfect balance between sauce and cheese and toppings. You may remember that last year I went through a giant phase of that cilantro/scallions/gorgonzola combo and pretty much placed it all over my entire life. And this is no exception.

I’m totally bringing that back. On everything.

So besides the fact that all I want to really discuss today is exactly what I did from the hours of nine to eleven last night, including but not limited to how I think we should cohesively write a book on why Saul Berenson is fantastic and figuring out a way to give me Jennifer Carpenter’s perfect ombre hair, I think the pictures really do the talking here.

No surprise, it’s super simple. It’s covered in wing sauce and no, it’s not homemade, because I attempted to do that one day earlier this year and if I remember correctly I think it resulted in a massive tantrum and a giant mess that I refused to clean up. The bottled stuff just can’t be beat. Combined with fontina (because yes, you know I freaking love it) and all this flavor(!!), it’s just too good.

Directions:

Place an oven rack in the middle of the over and heat your broiler to the high setting. Place the french bread, cut-side up, on a baking sheet and set in the oven for 2 minutes, then rotate and broil 2 minutes more, just until slightly golden. Remove and let cool.

Heat a large skillet over medium-high heat and add olive oil. Toss chicken with salt and pepper, then add to the skillet and cook until browned on all sides, about 10-12 minutes. Once cooked through, add garlic and stir for 30 seconds, then add in buffalo wing sauce and butter. Stir to toss and coat.

Brush 1 1/2 tablespoons (or more if desired) of ranch dressing onto each cut side of french bread. Top with 2-3 tablespoons each of buffalo wing sauce, then cover equally with a light sprinkling of fontina. Add the chicken, spooning out all of the sauce in the skillet. Cover with remaining fontina and gorgonzola. Broil on high (on the same center rack) for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. You must watch closely because all broilers differ! It may take your oven 3-4 minutes or closer to 8. Just cook until the cheese is melted and slightly golden and the bread is somewhat crunchy.

Remove and top with another drizzle of buffalo wing sauce and then cover in green onions and cilantro. Cut into pieces and serve!

holy shizzle!!! that right there is a thang of beauty. Printing this one out. This is weekend dinnertime food. Yup. eating this as I couch-azz to a movie is exactly what it’s gonna be.

I am making this TONIGHT! Thanks for the inspriration, as always!

I have a new cookie recipe for you! If you can find Hershey’s Cinnamon Chips then you can make this recipe.

All I do is take the Nestle Tollhouse Chocolate Chip Cookie recipe and use it as a base. Then I add a half a bag of cinnamon chips, two chopped Snickers bars, two packs (4 bars) of chopped Twix, and a bunch of chopped walnuts. Bake at 300 until just golden on the edges and still soft in the center. Let it sit on the counter and get nice and solid then remove to a cooling rack. They are so delicious! And I thought of adding the candy bars all on my own so basically, I’m a genius. LOL! :)

Yes to all of this!

Jessica, your description of yourself after making homemade wing sauce is so awesome!!! I love it, because I can totally relate. I keep waiting to grow out of similar reactions and I’m at least 12 years older than you, but it hasn’t happened yet. But because of my daughter I’ve become a master at swearing under my breath through clinched teeth (my dentist loves me).

Please get back to me when your 42 if you are still having moments of kitchen frustration like you described – it would make me feel so much better. ; )

Thank you too for the recipe. I’m going to do them as crostini because some “people” in my life expect fancy – but for chilling at home II will be all about the French loaf.

this is absolutely brilliant! my kids would die for this dish.

YUMMMM. That is some bread.

I’ve pretty much been obsessing about this since you posted it and I finally made it tonight. I can’t even talk about it. Is it weird that I want us to be friends and then I remember that my jealousy over your kitchen talents would make me feel bad about myself? Haha.

Drooling… the food looks so mouthwatering…. and I’m scared of eating lots of bread coz of the white flour… but this looks as though it is tempting me to my limits….

Made these little loaves of love for a casual Christmas cocktail celebration with the family and they were the hit of the party! One of my guests literally scraped all the melty buffalo goodness off the pan to eat it! Bravo!

Alright. A monster has been created. I had some leftover pulled pork and decided to adapt this for another party. I brushed the bread with garlic butter before broiling it, pulled it out, brushed it with a sweet mustard barbecue sauce, topped with Jack and White Cheddar, a heaping portion of the pulled pork, caramelized onion and more cheese before broiling it again for a few minutes. I garnished the pizzas with a drizzle of more barbecue sauce, some cole slaw and chopped bread and butter pickle chips. DIVINE!

These are great! And somehow the fact that they are loaded with chicken made me feel better about eating all the bread and cheese! (And made them quite filling also.) The whole family agreed, this is a keeper.

Wanted to send a quick “Thank you!” for this recipe! I have no idea how I got to your blog/the recipe last week, but I’m so happy that I did. Your buffalo chicken french bread pizzas were a big hit here in central NC last night. I tossed some diced carrots and celery and onions in to brown with the chicken, used blue cheese dressing and didn’t use the cilantro, but they were very, very tasty and will go into our regular rotation. Thanks again!!

I made this for dinner and it is offically in the rotation… Damn good !!!!

I made this last night and LOVED it! I brought leftovers for lunch and can’t wait to devour them. I just want to thank you for all of your delicious recipes. I have loved all that I’ve tried so far and am looking forward to trying more.